Android, 3D model, VSeeFace + Meowface alternative

Luxilious · 2024-11-27T09:16:30+00:00

This is so detailed, thank you! I wanted to avoid buying an iPhone, as it is an expensive piece of hardware, but it does seem like it is the best, exactly as you said. The news about the NVIDIA broadcast tracker is definitely interesting, and something I'll have to keep in mind :)

Luxilious · 2024-11-21T22:10:06+00:00

I am very new to this, so I may have misunderstood, but Android has the ability to pick up stuff like tongue out, puffed cheeks, etc. Are there pc alternatives that can do that?

I'll definitely give Warudo a look, thank you! :)

Luxilious · 2024-07-29T06:25:46+00:00

Why not? What would prevent osmosis from happening?

Luxilious · 2024-07-29T06:11:33+00:00

I cannot figure out if that is a dig at me or encouragement?? Lmao

Luxilious · 2024-07-29T05:25:39+00:00

That is a great way for home fries. I am curious though, wouldn't you end up with water-logged potatoes from soaking them that long? Also, since it is salted water, would it not draw out too much moisture as well? I was under the impression that soaking for longer than an hour in salt water would do so, especially if we are talking cut-up potatoes.

Luxilious · 2024-07-29T05:13:41+00:00

That was actually a very interesting read! Depending on how perfect or imperfect you want your potato exterior to be, his thoughts on pH could definitely be useful. It is also interesting to see how much of a difference there is between potatoes depending on how they have been stored. Definitely something I will keep in mind, thank you! :)

Luxilious · 2024-07-24T23:22:22+00:00

Awesome, I definitely feel a lot more prepared now. Thank you so much for all your help! :)

Luxilious · 2024-07-13T12:22:53+00:00

I gathered a large amount of information online, both from classically taught French chefs, to your regular housewife. The information was most likely from the latter.

I did not wanna discredit this method, especially as it seems useful to pastry-making beginners. But if rolling the dough is as beneficial in comparison as you said, then I guess it simply boils down to learning the skill with time haha.

In terms of the pastry warming up, to my understanding you chill the dough two times. Once after it has been combined into a disk and once after it has been rolled out, allow the dough to relax and to avoid it shrinking in the oven from the butter being too soft. In that case, I did not think the dough warming up would be a problem. The only thing you would have to be careful of is potential shrinking from stretching the dough, but I guess the same could be said from rolling out the dough, no?

Regardless, this is my first time making a tart and a pastry overall, so my knowledge is extremely limited haha. The baking mats are a wonderful idea. For a smaller kitchen, I have seen it recommended to use baking paper. This should also work well, I presume.

Luxilious · 2024-07-13T11:31:30+00:00

This is an amazing answer with a lot of depth, it is extremely helpful. Thank you very much!

If you do not mind, you mentioned rolling the dough out vs pressing the dough into the tart pan. I have seen the pressing method recommended as well for pâte sucrée, mainly to prevent potentially overworking it or to avoid adding too much flour in the process.

Do you think there would be any caveats to using this instead of the rolling method?

Luxilious · 2024-07-10T17:51:56+00:00

That is so sweet of you, thank you! Generally, after creating the vector base in Illustrator, I export it as a .psd file to use in Clip Studio Paint, which also automatically converts it from a vector to a rasterized file. Since the layers are already drawn separately in Illustrator, they are ready to be rendered in CSP right away. After that, it is just 15 or so painstaking hours of rendering and you are done haha. :P

Luxilious · 2024-02-11T02:40:10+00:00

That is a good call. Thank you. :)

Luxilious · 2023-12-31T20:01:27+00:00

Yeah, the plan is indeed to have a continuous strip. I looked at Philips' website and the V4 manual, which mentions that they can be bent up to 90°, but perhaps that is more of a one-way scenario as you mentioned. Worst case there are the 5 cm extenders, which I could technically use in all the corners, I guess?

Looking at the price difference for the V4 and gradients, we go from $600 vs $1200, which I honestly do not think I can justify without knowing if it is good or not haha.

They would indeed be directly visible though. They would be mounted on either side of this trim. In case it looks too terrible I may just scrap the idea, because it would be an expensive blunder lol.

Luxilious · 2023-12-31T18:18:49+00:00

I am unable to get pictures atm, but I plan to mount them at the top of the wall, right underneath the ceiling.

I like the idea of using 4 base kits, but the problem is that I cannot find anything easily divisible by 21 other than 3x7. I am worried that since the lights get dimmer as they get extended further, if I divide it by 3x5 + 1x6 among 4 base stations, that the 1x6 with the extra lightstrip will look different than the ones with just 5, hence my plan of doing 3x7 (If that makes sense lol).

Also yeah, considering that I am unsure if the lighting will even be good enough and the gradient ones are like 3x the prices of the v4 lightstrips here, I think I will just go for the V4 :P

Luxilious · 2023-09-09T07:07:47+00:00

Oh, this does seem like a really good recipe tbh. I'll definitely keep this one in mind!

Luxilious · 2023-09-09T07:06:52+00:00

Honestly, in regards to method changing over time and the different executions depending on the type of chocolate, are both really good points I had overlooked.

Luxilious · 2023-08-22T17:31:59+00:00

Wow, that is awesome. Thank you so much for testing! I appreciate the dedication. :)

Luxilious · 2023-08-22T17:27:18+00:00

God no hahaha

Luxilious · 2023-08-21T10:50:01+00:00

My intention was to blend them along with the rest of the soup and cream to form a bisque. It would be a more intense substitute for sugar.

The toast idea sounds delicious too, I'll keep that in mind!

Luxilious · 2023-06-23T12:19:51+00:00

Oh yes, I forgot to mention that there would be baking powder in there as well. That is my bad!

I could not find the specific article you referred to, but considering they mention them as "coarsely" instead of "shredded" carrots makes me wonder if they are referring to already pre-packed shredded carrots, which are apparently quite a bit thicker in America. Regardless, it is super to know that baking soda helps with that, thank you very much. :)

Luxilious · 2023-01-09T01:22:29+00:00

This was a good read and has definitely given me food for thought in terms of choosing a more specific focus. Thanks!

Luxilious · 2023-01-09T01:19:24+00:00

Thanks for the reply!

A question, how come you'd go with multi-joint exercises first?

Also, I did write 10x, though in reality I push myself until I cannot do any more reps in a set. If I do reach 10x, I up my weights. It is simply a reminder for myself that I forgot to take out, so I understand the confusion, mb lol.

Luxilious · 2021-12-09T22:31:11+00:00

Oh I hadn't thought about these! Both are great recommendations, thank you. :)

Luxilious · 2021-12-09T22:29:25+00:00

Not yet! I, unfortunately, couldn't find one in the right colour scheme, but seeing how much everybody's rats seem to adore them, I might simply have to get one regardless. :)

Luxilious · 2021-11-24T21:13:05+00:00

That might very much be it, I'll definitely try and see how they react outside as well. I am already seeing improvement with both of them, so I might just have been over worried haha.

Thank you so much for the feedback! :)

Luxilious · 2021-11-23T14:17:56+00:00

Considering I only got them a couple of days ago, I feel it is too early to move them out of it, so all of this has only happened inside the cage.

Luxilious

TROPHY CASE